Common Mora with balsamic vinegar reduction, pea puree and baby vegetables


250gr Common Mora
q.b de Salt
q.b Black pepper
20ml Olive oil
10ml Rosemary Olive Oil
400gr Peas
800ml Water
10gr Ginger
2gr Bicarbonate
50gr Baby carrots
40gr Purple onion
20 gr Butter
80gr Leek
5gr Hot pepper


Balsamic vinegar reduction:
100ml Balsamic vinegar
100ml Orange juice
80ml Honey
q.b Salt
q.b Black pepper

For the vinaigrette:
Put everything together in a pot and let it reduce until the vinegar evaporates. Remove from the pan and set aside.

For the dish:
Season the common mora with salt, black pepper and rosemary oil. In a frying pan, put a dash of olive oil and seal the common mora until it gets a golden color.
Finish in the oven at 100º for 10 minutes with steam. Reserve. Place the water, salt and a dash of olive oil in a saucepan, when it boils add the bicarbonate and then the peas and ginger. Let it cook. Once cooked, drain the water and smash all the vegetables, add a little more olive oil, rectify the seasoning and set aside. Season the vegetables with salt and black pepper and sauté with a dash of olive oil, when the vegetables are almost cooked, add the butter to shine, remove from the heat and set aside. Finally cut the leek very thin. Season with salt and black pepper and fry in oil over low heat until golden and crispy. For plating, first place the pea puree and, with the help of a spoon, place the common mora next to the puree and on the other side place the vegetables, on top of the common mora arrange the leek. Cut the pepper and spread over the pea purée. Finish by adding the balsamic vinegar reduction in front of the common mora.

Recipe from chef Samuel Silva Rego, Servicater

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